Hospitality Studies - Workplace health and safety in the hospitality sector

A lesson designed to teach students content that they need to know for their upcoming Hospitality exam. This lesson begins with a list of definitions students have to copy (a settling activity). These definitions are: bacteria, potentially hazardous foods, cross-contamination, food-contact surface and food poisoning. There is an informative poster about cross contamination used to generate class discussion and establish prior knowledge.

The remainder of the lesson has slides about
• Hazards that can contaminate food
• How bacteria can enter a hospitality premises
• Types of food poisoning
• Symptoms of food poisoning
• 5 causes of food poisoning
• Evaluating hazards in kitchens (an exam skill)

There are lots of visual prompts within the slides. Notes students are expected to copy have been underlined. Slides 19-21 are activities designed to help students apply what they have learned (similar format to exam questions).

Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).